Abstract: In this study, the finger millet and Polygonatum cyrtonema Hua toughness biscuits were produced using gluten flour, finger millet, Polygonatum cyrtonema Hua, sugar powder, and soybean oil as the main raw materials.The optimum manufacturing technique and formula were determined through single factor experiments and orthogonal design, and the significant differences of finger millet, powdered sugar, Polygonatum cyrtonema Hua additions on toughness biscuits qualities were determined via variance analysis. The optimal process parameters and recipe were confirmed as follows: soybean oil addition of 10%, sugar powder addition of 24%, finger millet powder addition of 20%, and Polygonatum cyrtonema Hua powder addition of 4% in terms of high-gluten flour of100%, baking temperatures of 170 ℃ above and 160 ℃ below, baking time of 20 min. Under these conditions, the prepared biscuits showed rich sweet aroma, crunchy palate and lasting after taste.